Jackson Family Turkey Stuffing Recipes

GRANDMA WINNIE'S TURKEY STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
• In a saute pan, cook onion and celery in butter until soft.
• In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.

MOM'S DELICIOUS TURKEY STUFFING RECIPE

Steps:

• Combine all Ingredients under the first section of Dry Ingredients in a large bowl.
• Boil a cup of water and add the butter and chicken OXO into it.
• Drizzle the water, butter, and chicken stalk mixture over your dry ingredients bowl while stirring it all together. All of the dry ingredients should be moist.
• Stuff Turkey with about half of the stuffing mixture. This stuffing will cook inside the turkey as the turkey cooks. A stuffed turkey may take a bit longer to cook than a turkey that is unstuffed, so take that into consideration when timing your turkey.
• After stuffing the turkey tie the turkeys legs together to hold it all in.
• With the turkey in a roasting pan, cover the turkey in Tin Foil and Cook at 350 degrees for 20 minutes a pound.
• The other half of the stuffing can be cooked separately in a casserole dish. Just cover with tinfoil and cook for 1 hour at 325 degrees.
• Remove tin foil from the turkey about 30 minutes before the turkey should be done to help the turkey brown. And when the turkey is done remove from oven and let sit for a few minutes.
• Remove stuffing from inside of the turkey and mix with other stuffing that was cooked separately. The stuffing cooked inside the turkey will be much more moist than the other, so when mixed together they become the best turkey stuffing ever!

TURKEY WITH STUFFING

Steps:

• Preheat the oven to 400 degrees F.
• Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
• Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
• In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
• Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
• microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
• While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

GRANDMOM JACOBS' SAVORY STUFFING

Steps:

• Preheat the oven to broil.
• Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
• Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

MY FAMILY'S MEAT STUFFING FOR A TURKEY

Steps:

• First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
• Second, you need a good sized fry pan, preferabley with deep, straight sides.
• Third, a good pair of tongs and spoonula.
• Fourth, are the ingredients. These are estimations, I don't really measure.
• Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
• *you could use just ground pork but the sausage gives a better taste.
• Heat fry pan and oil lightly with a pat of butter.
• Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
• Do the same to the rest of the beef and sausage. Mix thoroughly.
• Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
• Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
• Add seasonings at this point. Use the amount that is to your liking. Mix very well.
• If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
• Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
• There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
• Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
• I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey.
• If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
• With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!

SIMMER FAMILY TURKEY STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
• Melt margarine in a medium saucepan over medium heat. Place onions and celery in the saucepan. Slowly cook and stir until tender.
• Place bread in a large bowl. Toss in poultry seasoning. Stir in the onion and celery mixture. Mix in eggs and stir until all ingredients are moist and coated.
• Transfer mixture to the medium baking dish. Cover and bake in the preheated oven 20 minutes, or until lightly browned.

JANET'S THANKSGIVING MEAT STUFFING

Steps:

• Combine ground beef, sausage, pork, and onion in a skillet. Brown.
• Cook the gizzard (and whatever else you have) for 10-15 minutes. Grind up.
• Cook and mash the potatoes.
• Combine all cooked items. Add salt, pepper, and celery salt.
• Refrigerate. Re-heat in oven when ready to prepare meal.

EASY, OH SO AMAZING, MRS. CUBBISON'S TURKEY STUFFING, MY WAY

Steps:

• Follow the instructions to make the cornbread in and 8" square pan the night before so it has time to dry out a bit, i usually break the loaf in half to help this process; crumble when ready to use.
• You can also hard-boil the eggs the night before to save you time.
• I usually only get about 3-4 cups of broth from my turkey so I boil the turkey neck in 3 cups water to make up the difference.
• Sauté celery, onion and garlic in olive oil.
• In a large tray combine both boxes of mrs. cubbison's & crumbled corn bread (i use one of those huge disposable turkey roasting trays from the store).
• Add veggies, eggs & seasonings.
• Drizzle with butter & turkey broth until desired moistness, stirring occasionally to disperse liquids.
• Bake covered for 30 minutes at 350 then uncover and cook for an additional 10 minutes or until the top is browned.

CLASSIC SIMPLE STUFFING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place bread cubes in a single layer on a rimmed baking sheet.
• Bake in the preheated oven for 10 to 12 minutes, stirring halfway through.
• Remove from the oven and let cool. Increase oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Melt butter in a large skillet over medium-high heat. Add onion and celery and cook, stirring often, until onion is translucent and beginning to brown, about 7 minutes. Stir in salt, poultry seasoning, and pepper and remove from the heat.
• Whisk together stock, eggs, parsley, and rosemary in a large bowl. Add cooled bread cubes and onion mixture; stir until very well combined. Pour mixture into the prepared baking dish and cover with foil.
• Bake for 45 minutes. Uncover and bake until golden brown and lightly toasted on top, 20 to 25 more minutes.
• Garnish with remaining parsley.

LEACH FAMILY TURKEY STUFFING

Steps:

• The night before, tear up bread and leave on counter to dry.
• Brown sausage in pan. Part way through add celery and onions and cook till translucent and sausage is done.
• While sausage is browning, put bread in large bowl, sprinkle poultry seasoning on top (start with 2 tablespoons). Add meat mixture and mix gently. Add half of broth and mix with hands, taste and see if you need more seasoning. Add eggs and as much remaining broth (or more) as necessary for texture. Mix till well blended. I still stuff in bird,(mostly in neck skin - loosely in cavity) but finish it in oven after bird is out. Temp should be 165 when checked.
• Update: So, I wanted to try this in the slow cooker, I put it in on high for an hour, stirred it, and then put it on low for 2 - 3 hours (stirring about every hour). Very tasty!

JACKSON FAMILY TURKEY STUFFING

Steps:

• Have the chopped onion and celery ready.
• Melt the cube of butter in a pot.
• Add the chopped onion and celery.
• Add chicken broth to liberally cover and cook until the broth has intensified.
• Carefully toast the pecans in the microwave until you can scent them.
• In your largest bowl place both stuffing mixes, chopped parsley, chopped herbs,raw mushrooms and pecans.
• Toss together.
• Add the hot broth, onions, and celery from the stove.
• Mix and taste for seasoning.
• Adding salt and pepper as needed.